Easy Snickerdoodle Recipe

Bettie · bakerbettie.com · 2018 · 16

Against 215 snickerdoodle recipes

More leavening than 92% of recipes and no cream of tartar, unlike 79%.

How it compares

Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.

More leavening than 92% of recipes: 2.6% of the flour weight against the typical recipe's 1.7%.
No cream of tartar at all, where 79% of recipes use some (most of those 0.9 to 1.8% of the flour weight).
Less salt than 83% of recipes: 0.3% of the flour weight against the typical recipe's 0.8%, about half as much.
Less egg than 80% of recipes: 14% of the flour weight against the typical recipe's 27%, about half as much.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

2 sticks (224 gr) unsalted butter, room temperature224 g
1 1/2 cups (294 gr) granulated sugar294 g
1 large egg, room temperature≈ 50 g
2 tsp baking powder (*see note for substitution if you do want to use cream of tartar for a more traditional snickerdoodle)≈ 9 g
1/4 tsp Morton kosher salt (use 1/2 tsp if using Diamond Kosher)≈ 1.2 g
3 cups (360 gr) all-purpose flour360 g

Listed, but not counted in the percentages below.

flour 360 gbatter 938 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 215 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: fat, sugar, egg, cream of tartar, leavening, salt.